There’s something about a warm, hearty soup that wraps you in a cozy hug, isn’t there? This Crock Pot Green Enchilada Chicken Soup is not just a meal; it’s a memory in the making. Whether you’re gathering around the dinner table with family or sharing a bowl with friends on a chilly evening, this soup is bound to become a staple in your home. Best of all, it’s incredibly easy to whip up, making it perfect for busy days when you still want something delicious!
Why You’ll Love Crock Pot Green Enchilada Chicken Soup
- Fast: You can have the main components prepped and in the crock pot in about 15 minutes.
- Easy: Just toss everything in and let the slow cooker do the work for you!
- Flavorful: The combination of green enchilada sauce, spices, and fresh toppings creates a burst of flavor in every bite.
- Versatile: You can customize it with your favorite toppings or add extra ingredients to suit your taste!
Ingredients
- 1 pound boneless, skinless chicken breasts: The star protein that shreds beautifully.
- 1 can (10 oz) green enchilada sauce: This adds a delicious, zesty flavor.
- 1 can (15 oz) black beans, rinsed and drained: For added texture and protein.
- 1 can (15 oz) corn, drained: Sweet corn balances the flavors perfectly.
- 1 can (14.5 oz) diced tomatoes with green chilies: Adds a slight kick.
- 1 small onion, diced: This brings aromatic sweetness to the soup.
- 2 cloves garlic, minced: Because everything is better with garlic, right?
- 4 cups chicken broth: The base of our soup, making it comforting and warm.
- 1 teaspoon ground cumin: This spice adds a warm, earthy flavor.
- 1 teaspoon chili powder: For that lovely heat.
- Salt and pepper to taste: Just a pinch to enhance all the flavors.
- Optional toppings: shredded cheese, sour cream, avocado, cilantro: These make it extra special!
How to Make Crock Pot Green Enchilada Chicken Soup
- Start by placing the chicken breasts at the bottom of your crock pot.
- Add the green enchilada sauce, black beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Stir everything together until well combined.
- Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
- Once done, remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the soup and stir again.
- Serve hot, garnished with your choice of toppings for an extra layer of flavor.
Substitutions & Additions
If you’re looking to mix things up a bit, here are some fun ideas:
- Swap the chicken for shredded rotisserie chicken for an even quicker option.
- Add chopped bell peppers or zucchini for extra veggies.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Top with crushed tortilla chips for a delightful crunch!
Tips for Success
Here are some handy tips to ensure your soup turns out perfect:
- Don’t skip the shredding step! Shredding the chicken adds to the overall texture of the soup.
- Want to prep ahead? You can assemble everything in the crock pot the night before and store it in the fridge.
- Be cautious with the spices; you can always add more, but it’s hard to take it out if you add too much!
How to Store Crock Pot Green Enchilada Chicken Soup
This soup stores beautifully. Allow it to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days or frozen for up to 3 months. Just make sure to thaw overnight in the fridge before reheating!
FAQs
- Can I make this soup vegetarian? Absolutely! Just substitute the chicken with beans or lentils and use vegetable broth.
- How can I spice it up further? Add jalapenos or a dash of hot sauce for an extra kick!
- What can I serve with this soup? Cornbread or a fresh salad pairs wonderfully with this soup!
Now that you have this amazing recipe, I hope you’ll give it a try! It’s perfect for cozy nights in or to impress guests at a gathering. For more delicious recipes, check out Taco Loaded Baked Potatoes or Easy One Pan Garlic Butter Beef Rice for treats you will love!
Don’t forget to follow us on Pinterest for more delicious ideas and inspiration!
Crock Pot Green Enchilada Chicken Soup
Equipment
- Crock Pot
Ingredients
For the Soup
- 1 lb boneless, skinless chicken breasts the star protein that shreds beautifully
- 1 can green enchilada sauce 10 oz
- 1 can black beans 15 oz, rinsed and drained
- 1 can corn 15 oz, drained
- 1 can diced tomatoes with green chilies 14.5 oz
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
Optional toppings
- shredded cheese
- sour cream
- avocado
- cilantro
Instructions
- Step 1: Start by placing the chicken breasts at the bottom of your crock pot.
- Step 2: Add the green enchilada sauce, black beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Step 3: Stir everything together until well combined.
- Step 4: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
- Step 5: Once done, remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the soup and stir again.
- Step 6: Serve hot, garnished with your choice of toppings for an extra layer of flavor.
